Chicken Pistachio Simit with Smoked Pate and Silken Cake

An exquisite treat, in the form of a  plated meal...

Taking reminiscence from a popular Greek specialty, this recipe has been specially selected for this Eid, and has been presented in the form of a  mixed platter prepared as a meal on its own, and served with flatbread of choice.

‍

For Chicken Pistachio Simit

Recipe Card

‍

Method of Preparation

1. Purée pistachios with parsley, mint, ¼ cup water, and Olive oil in a food processor until very smooth.
2. Combine the dry spices in a bowl, chili flakes, allspice, salt and pepper, and set aside.
3. In a bowl add chicken and marinate with garlic, scallions, onions, bulgur, dry spices, sumac, the pistachio/ herb mixture, and Oil; mix until combined.
4. Grill in a preheated oven at 200 C until slightly charred and cooked through 12-15 minutes. Transfer kebabs to a platter; drizzle with oil/clarified butter and sprinkle with sumac.

Note: - Lamb chops/ boneless beef/lamb cubes can be used instead of chicken

‍

‍Smoked Chicken Minced Pate

Recipe Card

Method of Preparation

1. Marinate the mince with all the ingredients and spices, and marinade overnight.
2. Heat oil in a saucepan and sauté the mince till cooked. Add butter to flavour.
3. Temper with coal.

Note: - Beef/ Lamb mince can be used instead of chicken.

‍

‍Silken Chicken Cake
‍

Recipe Card

Method of Preparation:

1. Grind the Almonds and coconut along with the cream and cardamom to a fine paste. The coconut can also be added separately to the marination, if not added in the paste.
2. Marinate the chicken mince with ground almonds and coconut paste, and all the dry spices (allspice, roasted cumin powder, crushed red pepper, white pepper, salt, roasted crushed coriander)
3. Add green chilies ground, ginger garlic paste clarified butter and cornflour and egg white, mix very well. Smoke the marination and set aside overnight.
4. Shape into cakes and coat with bread crumbs and pan-fry on low heat till done and golden.

Note: - Beef/ Lamb mince can be used instead of chicken.-

‍

‍Chef Sabeen Fareed

‍An Innovative Patissier, certified and trained in hospitality, commercial cookery & patisserie. Her experience extends in the culinary realm, working with ICCA DUBAI for the past 5 years, whereby managing Executive lunch buffets, exotic high tea and Menu development are also to tag a few.

She owns a charismatic style and finesse in fine dining, and in the art of pastry making, designing and presentation. Certified in Gelato making, she is also well versed in Gelateria Management skills. Her proficiency and knowledge includes holding a Masters Certificate in Sugar crafting, working and incorporating that art and talent along with other techniques in pastry.

Has also been involved in culinary training and worked as a pastry chef instructor at the International Center for Culinary Arts Dubai, connecting with and coaching individuals sharing the same passion. She has also contributed her expertise in her culinary career in areas that includes menu planning, cost control and analysis, and staffing.